The more upscale sibling of Portico — Portico Prime — has finally opened its doors at the gourmet enclave of Dempsey Hill. It has taken over the huge space of the now defunct restaurant, Prime Society; and while most of its key design elements remain (high ceiling and exposed brick pillars), the new restaurant has made the space distinctly its own with a few tweaks to the bar and private rooms, plus its choice of furniture.

Executive chef Nixon Low oversees both restaurants; but chef de cuisine Rick Chow takes care of the Dempsey outlet. They constantly push boundaries when it comes to designing the new menu; and they have come up with sumptuous dishes which are feasts for the eyes and taste buds. 

Collection of Heirloom Tomatoes

For a refreshing start, a must is the Collection of Heirloom Tomatoes — a vibrant line-up of chilled fancy tomatoes and cubes of honey melons, served with slices of air-dried jamon serrano, organic quinoa and marinated Hijiki seaweed. The sweetness of the fruit is complemented by the saltiness of the cured ham. Nothing spells refreshing like this dish does, especially when topped with honey melon sorbet.

Caramelised Leek and Potato Soup

If you prefer something warm to begin the meal, try the caramelised leek and potato soup. Served in a bowl is a meaty piece of smoked eel on top of the toasted brioche. Once it’s in front of you, the server would pour piping hot potato soup flavoured with caramelised leeks and onions to ensure that the bread remains crisp.

Pan-Seared Pulau Ubin Barramundi

Moving on to the mains, one of the most popular is the pan-seared Pulau Ubin barramundi served with roasted ratte potatoes and semi-dried tomatoes. Always freshly delivered from a small farm in Pulau Ubin, the fish is salted and pan-seared to get that crispy skin and succulent meat. To enjoy this dish to the fullest, dip the meat into the sweet carrot ginger puree and buerre blanc sauce with trout roe. 

Locally Farmed Chicken — Done 2 Ways

Also from the mains section is the locally farmed chicken, done two ways. Besides the usual confit of chicken, the restaurant offers a chicken roulade with foie gras. Both are slow-cooked to maintain the moisture of the meat, allowing this dish to stand out from the usual dry chicken confit you may have tried at other restaurants. This dish is accompanied by braised purple cabbage, spiced chicken jus and maple-scented sweet potato puree.

Tochigi Prefecture Wagyu A4 Ribcap

Exclusive to the restaurant is the Tochigi Prefecture Wagyu A4 rib cap, which is known for its well-marbled meat that just melts in your mouth when grilled just right. The dish is made even more indulgent with the addition of roasted ratte potatoes, vine cherry tomatoes and signature morel beef sauce. 

Deconstructed Blackforest

We all know there’s always room for dessert, especially when its head pastry chef Charlene Ng’s deconstructed black forest made with 70 per cent Felchin dark chocolate mousse, edible hazelnut soil, cherry coulis, home-made caramel ice cream and edible flowers picked from the garden. The first bite is always a welcome surprise, especially with the popping candy that will surely indulge the child in you. While this definitely warrants a return visit, you can always go back to try the other delectable offerings. 

Portico Prime | 01-20, 10 Dempsey Road, S(247700) | 6474 7427